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Hamburger Steak (Hambagu)

This is a hamburger steak with the perfect balance of fluffy texture and meaty flavor. We're revealing a secret recipe for incredibly delicious homemade hamburger steaks. Please try this moving dish made with careful kneading. The special demi-glace style sauce is also exquisite.

Steps

Peel the onion, cut off the top and bottom ends, and cut in half lengthwise.
🕒 00:59
Cut the halved onion in half again.
🕒 01:17
Remove the core from the onion, but keep the core itself. Make cuts vertically and horizontally, then mince finely. [This is the trick!] Leaving the core prevents it from falling apart, and making cuts vertically and horizontally allows for fine mincing.
🕒 01:22
Place the minced 1/2 onion into a heatproof container.
🕒 02:31
Gently drizzle 1 tsp oil over the onion and mix lightly.
🕒 03:29
Heat in a 600W microwave for 3 minutes without covering.
🕒 03:48
Mix the heated onion lightly and place it in the freezer to cool down. [This is the trick!] Chill it to prevent the dough temperature from rising when mixing with the ground meat.
🕒 04:00
Crack 1 egg into a small bowl and beat it.
🕒 04:53
Add 5 tbsp bread crumbs and 1 tbsp milk to the beaten egg and mix carefully until the bread crumbs are softened. [This is the trick!] Mixing these beforehand makes it easier to combine with the ground meat.
🕒 05:09
Place the chilled 300g mixed ground meat into a large bowl.
🕒 05:48
Add 1/4 tsp nutmeg, 1/4 tsp salt, and a pinch of black pepper to the mixed ground meat.
🕒 05:57
First, mix the mixed ground meat with the seasonings lightly.
🕒 06:24
Add the mixture of egg, bread crumbs, and milk to the mixed ground meat bowl and mix as if kneading. [This is the trick!] Adding the onion later makes it easier to knead.
🕒 06:33
Knead the mixed ground meat thoroughly until it becomes pale and sticky. [This is the trick!] It's ready when the fat is mixed with the lean meat, it turns pink, and it strongly sticks to the bowl.
🕒 07:00
Add the chilled onion to the mixed ground meat bowl and mix until uniform.
🕒 07:52
Lift the mixture once and slam it onto the bowl a few times to remove air bubbles.
🕒 08:26
Divide the air-removed mixture into two portions.
🕒 08:32
Lightly oil your hands, gently round the mixture, then remove air bubbles and shape to your desired thickness.
🕒 08:36
Place the shaped hamburger steaks in a cold frying pan and start cooking over medium-high heat. [This is the trick!] Cooking from a cold pan results in a delicious finish.
🕒 09:10
Once a nice browning appears, flip the hamburger steaks and cook the other side.
🕒 09:46
Cover with a lid, reduce heat to low, and cook for 13 minutes. [This is the trick!] For larger hamburger steaks, 12-13 minutes is a guideline. Be careful not to undercook.
🕒 10:05
Insert a bamboo skewer into the center of the hamburger steak. If clear juices come out, it's done.
🕒 10:54
Without washing the frying pan, prepare the demi-glace style sauce.
🕒 11:00
Add 1 tbsp sugar, 2 tbsp ketchup, 3 tbsp sauce, and 3 tbsp red wine to the frying pan.
🕒 11:08
Turn heat to high and simmer, mixing the remaining oil and seasonings in the pan. [This is the trick!] If there is too much oil, remove some. Be careful to prevent the oil and sauce from separating.
🕒 11:41
Simmer while evaporating the alcohol from the red wine, mixing well.
🕒 12:12
Pour the hot sauce generously over the cooked hamburger steaks.
🕒 12:32